Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

Tri tip steak?

Picked up a 3 pound piece of Morton's tri tip steak at Costco yesterday. What's the best way to prepare it if I don't have an outdoor grill? I can do cast iron pan and finish in the oven (how long for 3 pounds?) or should I cut it up into steaks? I have to look again with my glasses on, I think it says something about tenderized and enzymes on the packaging, not sure if it is marinated or not. Any tips?

It's really meant to be grilled. It can turn into a real tough piece of meat if you try anything else. It used to be used for hamburger until some ranchero's in Santa Maria started throwing it on the grill. Today was actually the first time I ever cooked tri tip anyway but on red oak. I cured for a week or so and made it into corned beef tri-tip. I thought it might work after curing a few briskets. Turned out really well. I think better than the briskets. That nice fatty side of the tri tip rendered a little better into the roast.

If you don't have a grill, I would either do as you say and fry it than finish in the over or just do a pot roast. Either way, there's better cuts of meat for next time that work well in the house.

I think tri-tip finishes fine in the oven if that's what you've got to work with (and you aren't willing to help yourself to the neighbors BGE).
Sear it up nicely, then about 45 min @ 375 should get you pretty close Stefan, depending on how you like it. 130F is usually what one gets at my house, like it or not
Also 24hrs @132, then finish on cast iron, is a great way to go if you can sous vide.

slice it thin and against the grain

enjoy!

-Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

Do you have a picture of what you bought? If so, that will probably help with recommendations.

In my experience, tri-tip is great whole, or cut into smaller pieces. If it's good quality, I've really enjoyed it with black pepper, kosher salt, a little coriander seed and thyme (you can add garlic powder if you'd like). Also, since you're in Hawaii, it's good with Alaea salt.

I've grilled whole tri-tips or smaller cuts on gas and charcoal and wood. Charcoal or charcoal and some wood tastes much better. For whole tri-tips, depending on the interntal temp of the tri-tip when you start cooking, can take up to 25-30 minutes. You can't cook it direct the whole time, unless you have a bi-level fire where you can move it between lower and higher temp. The best results I had were when I cooked it on high temp first to get a crust, then lower temp, turning regularly to get even cooking, and then finishing on high temp again to ensure a nice crust. Smaller pieces can be cooked over direct, relatively high heat the entire time.

Tri-tip is a wonderful cut of meat and is a favorite in our house. We always do it grilled, usually with a reverse sear method- low heat (under 300) then finish the last few minutes over direct fire to give it a nice crust. Pull it at 130* internal, let it rest in a tent of foil (don't wrap) for 15 minutes then slice perpendicular to the grain. Tri-tip will do just fine in the oven, you just won't get that wonderful charcoal or smoke taste. I keep it simple with the seasonings and let the meat do the talking: salt, pepper and garlic is the way they serve it in Santa Maria.

Honestly, tri-tip will come out great as long as you follow these two rules.

1. DO NOT overcook it. Cook to medium rare
2. Be sure to slice directly perpendicular to the grain. The grain structure of tri-tip changes in the middle of the roast, make sure you adjust your slices to make sure you keep slicing perpendicular. I've seen perfectly cooked tri-tips ruined by improper slicing.